Make-Ahead Turkey Gravy

food52.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: The Stock:

2 turkey wings, or one turkey back and neck

2 ounces Black Forest Ham or 1 ounce prosciutto (substitute smoked turkey if you don’t like pork)

Grapeseed or olive oil

Kosher salt

1 carrot, cut into three or four pieces

1 medium yellow onion, skin still on after chopping, or 6 whole scallions, each coarsely chopped

1 stalk celery, cut into three or four pieces

3 sprigs fresh thyme (approximately 1 tablespoon of leaves), or any other herbs you like. Sage + rosemary is a nice combination.

⅓ cup dry white wine

1 tablespoon Cognac or other brandy (optional but recommended)

subheading: The Gravy (Makes 1 Quart):

Pan drippings, reserved from the roasted parts used for the stock + (later) from your roasted turkey, if it's convenient, and if you roasted without brining your bird (See note below.)

4 tablespoons unsalted butter (or use fat from your cooled stock, or vegan butter, for dairy free)

3 tablespoons to 4 tablespoons Wondra flour (Cake flour also works reasonably well, if you don’t have Wondra.)

1 quart stock, from the recipe above, or some reasonable homemade (and NOT store-bought) alternative.

¼ teaspoon to 1 teaspoon of Worcestershire sauce, or more or less, to taste

Salt and pepper to taste

½ cup to ¾ cup dry white wine (or ⅓ cup Madeira)

1 splash more Cognac (optional, but so, so good)

Directions at food52.com

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